The Potential of <i>Thymus serpyllum</i> Essential Oil as an Antibacterial Agent against <i>Pseudomonas aeruginosa</i> in the Preservation of Sous Vide Red Deer Meat.

ABSTRACT: Foodborne infections caused by microbes are a serious health risk. Regarding this, customer preferences for "ready-to-eat" or minimally processed (MP) deer meat are one of the main risk factors. Given the health dangers associated with food, essential oil (EO) is a practical substitute used to decrease pathogenic germs and extend the shelf-life of MP meals. Nonetheless, further data regarding EO use in MP meals are required. In order to evaluate new, safer alternatives to chemicals for disease control and food preservation, this research was carried out in the following areas to assess the antibacterial and antibiofilm characteristics of Thymus serpyllum (TSEO) essential oil, which is extracted from dried flowering stalks. Furthermore, this study applied an essential oil of wild thy

SUBMITTER: Kacaniova M 

PROVIDER: S-EPMC11476099 | biostudies-literature | 2024 Sep

REPOSITORIES: biostudies-literature